Improved gel properties of Nemipterus virgatus myofibrillar protein emulsion gel by Konjac glucomannan incorporation: Insight into the modification of protein conformation
乳状液
肌原纤维
化学
葡甘露聚糖
食品科学
生物化学
作者
Yiqiong Wu,Honglei Zhao,Yanan Lv,Yongxia Xu,Shumin Yi,Xuepeng Li,Jianrong Li